Bell Beefer Recipe

This is a straightforward homemade version of the Taco Bell Bell Beefer — it’s a taco burger. No rules, all flavor. Works great for game night, cravings, or when you’re mad at salads.

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Quick Summary

• Prep time: 15 mins
• Cook time: 15 mins
• Flavor: beefy, saucy, a lil spicy
• Great for: taco cravings, midnight snacks, ‘90s throwback feels

Why I Like This Recipe

I swear I forgot this even existed until it popped up in some random food nostalgia post. It’s one of those things you think is dumb until you eat it — then you’re like “oh wait, this slaps.” Bun, seasoned beef, taco sauce, lettuce, cheese — simple and messy and so, so good. I made four and accidentally ate three standing over the stove. No regrets.

Ingredients

Taco Sauce

• 8 oz canned tomato sauce
• ⅓ cup water
• ¼ tsp chili powder
• 1½ tsp ground cumin
• 1½ tsp dried minced onions
• 1 tbsp white vinegar
• ½ tsp garlic powder
• ½ tsp garlic salt
• ¼ tsp paprika
• ¼ tsp sugar
• ¼ tsp cayenne

Seasoned Beef

• 1⅓ lbs ground chuck
• 1½ tbsp masa harina
• 4½ tsp chili powder
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp seasoning salt
• ½ tsp paprika
• ¼ tsp cumin
• ½ tsp garlic salt
• ¼ tsp sugar
• 1 tsp dried minced onion
• ½ tsp beef bouillon powder
• ¾ to 1 cup water

Bell Beefer Sandwich

• 4 white burger buns
• ¾ cup shredded cheddar
• ½ cup diced white onion
• 1 cup shredded lettuce

How To Make Bell Beefer

1. Sauce first: Toss all the sauce stuff in a saucepan. Stir. Simmer on super low for 15–20 mins. Cool it down. Stick it in the fridge if you wanna prep ahead.
2. Beef time: Mix all the spices for the beef in a bowl.
3. Brown the meat: Crumble ground chuck in a skillet. Cook till brown. Drain the fat or don’t — I won’t judge.
4. Season that beef: Add your spice mix + water. Simmer low for about 20 mins. You want it moist, not soggy.
5. Toast your buns: Broiler or toaster oven — just till they get a lil’ golden crunch.
6. Assemble the glorious mess: Beef on bottom bun. Taco sauce drizzled on. Then cheese, onions, lettuce. Top bun on. Smash slightly. Eat immediately. Nap optional.

Tips for Success

• Toasting the bun = less soggy disaster. Don’t skip it.
• Let the beef sit a minute before building so it doesn’t melt the lettuce.
• Use a soft hamburger bun — not brioche. Keep it classic.
• Make extra taco sauce. You’ll want it on everything.
• Don’t wear white while eating this. Trust me.

Storage and Reheating

• Beef + Sauce: Fridge: Store in airtight container 3–4 days.
  Freezer: Yup, both freeze great. Just thaw & reheat gently.
• Sandwiches: Don’t assemble ahead. Soggy city. Build fresh every time.

FAQs

Common Mistakes and How to Dodge Them

• Not toasting the bun – your sandwich will turn into a sloppy sponge.
• Too much water in the beef – let it simmer down or you’ll have meat soup.
• Forgetting to season well – the beef should be punchy and bold.
• Putting sauce on top bun only – nope, drizzle it on the meat so it soaks in.
• Adding too much lettuce too early – it wilts fast. Add it last-minute.

Nutrition Facts (Per Sandwich)

• Calories: 633
• Carbs: 36g
• Protein: 37g
• Fat: 37g
• Saturated Fat: 15g
• Cholesterol: 124mg
• Sodium: 1728mg
• Sugar: 9g
• Fiber: 4g
• Iron: 7mg